Description
This classic Libby’s Pumpkin Roll is soft, spiced, and filled with a creamy frosting. Perfect for fall gatherings, it’s easier to make than it looks and always impresses at the table.
Ingredients
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- ⅔ cup canned pumpkin puree
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
1. Preheat oven to 375°F. Line a 15×21 inch baking sheet with parchment paper, leaving 1 inch overhang on the sides.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Set aside.
3. In another bowl, whisk eggs, sugar, pumpkin, and vanilla until smooth. Add dry ingredients and stir until just combined.
4. Spread batter evenly in prepared pan. Bake 11-13 minutes until cake springs back when pressed.
5. Dust a clean tea towel with powdered sugar. Turn cake onto towel, peel off parchment, and roll from a short end. Let cool completely.
6. Beat softened cream cheese and butter until smooth. Add vanilla and powdered sugar, beat until fluffy.
7. Unroll cooled cake, spread filling evenly, then roll back up. Wrap in plastic wrap and refrigerate at least 1 hour.
8. Slice and serve with a dusting of powdered sugar.
Notes
Use 100% canned pumpkin puree, not pumpkin pie filling.
Roll cake while warm to prevent cracking.
Chill before slicing for neat swirls.
Freeze tightly wrapped for up to 2 months.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 314mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 53mg